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Možnosti aplikace mastných kyselin při ukončení alkoholové fermentace
Černoch, Michal
This bachelor thesis deals with the issue of higher medium chain fatty acids (MCFA) and their effect on the termination of alcoholic fermentation. The literature describes fatty acids, carbonyl compounds, alcoholic fermentation and sulfur dioxide in general. In the experimental part, an experiment was carried out in which MCFA was applied and the effect on the end of fermentation and the content of carbonyl compounds was observed. The experiment was divided into two application variants. The main difference was that variant A was the applied MCFA to the wine lees, and wine was racked after three days, variant B then consisted in the application of MCFA immediately after racking of the wine. Chemical and sensory analysis was performered then. The effectiveness of MCFA in inhibiting microorganism was confirmed by chemical analysis. Within the total carbonyl compounds, the content was lower in variant B than in variant A but the difference was negligible. Compared to wines produced by standard technology, the wines where MCFA was applied the content was rapidly lower. Sensory analysis has shown that the recommended dose of MCFA does not affect organoleptic properties. The wines were fruity, with tones of citrus and tropical fruits.
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Leadership of Virtual Teams
Černoch, Michal ; Kašparová, Eva (advisor) ; Surynek, Alois (referee)
This thesis contemplates virtual teams, in particular the role of a leader in them. In the theoretical part of the thesis I explore and describe specific characteristics of virtual teams that distinguish them from the traditional teamwork paradigm, benefits and risks stemming from their use in the business world and policies and principles of leadership of different types of virtual teams that help achieve their maximum efficiency. In the practical portion of the thesis I demonstrate the negative effects of neglecting those principles by studying an example of a real, failed virtual team.
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